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Backed ricotta salata
PRODUCT NAME: Backed ricotta salata
INGREDIENTS: pasteurized sheep's milk, rennet, ferments, salt
SIZE: gr. 300 - 500 - 1000
NUTRITIONAL FACTS: Edible part: 100 g
Kcal: 285
Animal protein: 14,3 g
Vegetable protein: 0 g
Carbohydrates: 7 g
Fat: 25 g
Fibers: 0,2 g
Iron: 1100 mg
Calcium: 1100 mg
Vitamin C: 0 mg

Suggested recipes for this product:

"Pasta alla Norma"

INGREDIENTS: (for 4 persons)
350 gr. of pasta (usually use penne, but you can also use spaghetti)
2 Eggplant
1/2 lt of tomato puree or 600 gr. of peeled smoothies
Backed ricotta salata
Salt
Pepper
Garlic
Basil
Oil

PREPARATION: You can use either the eggplant slices into cubes made that, choose you like. Cut the aubergines and fry them as you wish, merge them then lose oil on kitchen paper.
In a saucepan, add oil and garlic, fry without it pick color, add the tomato puree and cook by adding plenty of basil.
Bring to boiling salted water, cook pasta al dente and season with the sauce, add the eggplants now if you have them made into cubes, stir and serve, but now adding the slices of eggplant, sprinkle a little baking ricotta salata.
Pasta alla Norma
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